What Were Eating Mince And Dumplings

Try out this hearty dish which is packed full of flavour and makes the perfect dish for those lingering cold nights!

This recipe will serve up to 6 people and will take around 30 minutes-1 hour to make, so let's get started......

Ingredients

For The Mince:

* 2 tablespoons of Sunflower Oil
* 1 Large Onion (thinly sliced)
* 2 Garlic Cloves (finely chopped)
* 2 Celery Sticks (peeled and finely sliced)
* 2 Medium Carrots (diced)
* 500g Lean Beef Mince
* 1 Can of Chopped Tomatoes
* 2 tablespoons of Tomato Puree
* 350ml of Beef Stock
* 150ml of Red Wine
* Pinch of Caster Sugar
* 1 Bay Leaf
* Salt and Pepper

For The Dumplings:

* 250g of Self-Raising Flour (plus extra for rolling)
* 125g of Shredded Beef Suet
* 1/2 teaspoon of Fine Sea Salt
* 2 tablespoons of Fresh Chopped Parsley

Preparation Method

1. Heat the oil in a large saucepan and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and a pale golden-brown.
2. Add the mince to the saucepan and cook for a further 5 minutes.
3. Now add the tomatoes, tomato puree, beef stock, red wine, sugar and the bay leaf. Sprinkle in a good pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
4. For the dumplings, put the flour in a bowl and stir in the beef suet, sea salt and parsley. Make a well in the centre of the mixture and add 200ml of cold water. Mix together to create a soft, spongy dough.
5. Use lightly floured hands to roll the dough on small balls - you will need around 12.
6. Place the dumplings carefully on the top of the mince. Cover with a tight fitting lid and cook for 18-20 minutes, make sure the dumplings are cooked all the way through and are well risen.
7. Serve up and enjoy!

Courtesy of BBC Food and The Hairy Bikers.